Currant Cake Ii

A cake recipe for all foodies:

Grease a baking tray. Preheat the oven to 200 °C (gas mark 3). Rinse the currants for the topping, drain and pluck from the stems.

pluck.

Cream the light butter with the sugar, vanilla sugar and eggs. Fold in the salt and the baking oil. Mix the flour with the baking powder, sift over the mousse and fold in. Spread the batter onto the prepared baking sheet. For the filling, stir the sour cream with the egg yolks, sugar and vanilla sugar. Spread the cream mixture on the sponge. Spread the fruit evenly on the filling. Bake the currant cake in the hot oven for 30-40 minutes.

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